Makes about 1 dozen biscuits.
2-1/2 cups all-purpose flour
Combine flour, sugar, baking powder and salt in a large bowl. With pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs; set aside. Place warm water in warm bowl. Sprinkle in yeast; stir until dissolved. Add yeast mixture and warm buttermilk to flour mixture; blend well. Remove dough to floured surface. Knead dough 10 to 15 times; form into ball. Roll dough to 3/4-inch thickness. Cut into 2-1/2-inch circles. Place on ungreased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
2 tablespoons sugar
1/2 teaspoon Argo® Baking Powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1/4 cup warm water (100° to 110°F)
1 envelope Fleischmann's® Active Dry Yeast
3/4 cup warm buttermilk (100° to 110°F)
Bake at 400oF for 15 minutes or until done. Remove from baking sheet; serve warm.
Per Serving :
Serving size: 1 biscuit
calories 188; total fat 9g; saturated fat 2g;
cholesterol 1mg; sodium 126mg; total carbohydrate 23g;
dietary fiber 1g; protein 3g.